Red Wine Mushroom Pasta Sauce

tag:blogger.com,1999:blog-187939946987190646.post-20879711990038432007-07-24T06:54:00.000+02:002007-08-05T16:45:07.467+02:002007-08-05T16:45:07.467+02:00Red Wine Mushroom Pasta SauceEver since my B-day (ok, not such a long time ago) I was treated for a wonderful dinner by Tom, again. Having nothing else left in the fridge, but a bunch of grandpa aged mushrooms, plus my lack of creativity made my 'sambo' (a Swedish expression for a 'live-together partner') take his good ol´spatula out of the secret drawer again :) ... His kitchen leftover treats always turn out to be the creme de la creme, yet somehow in a spicy way :) So here is my last night reward for being lazy: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_IbyrjeHfP0s/RqWND0HHgeI/AAAAAAAAAKg/16NFLlgFvS4/s1600-h/mushroom_spagetti.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp1.blogger.com/_IbyrjeHfP0s/RqWND0HHgeI/AAAAAAAAAKg/16NFLlgFvS4/s320/mushroom_spagetti.jpg" alt="" id="BLOGGER_PHOTO_ID_5090630050479833570" border="0" /></a> RED WINE MUSHROOM PASTA SAUCE: serves: 2 prep time: 20 minutes spice ladder: ** <ul><li>3 tbsp oil</li><li>4 cloves garlic</li><li>200g mushrooms (champinones)</li><li>1 tsp tomato paste </li><li>1 bottle nice red wine (we used Les Jamelles)* </li><li>3 tbsp Worcestershire sauce</li><li>2 tbsp dried marjoram</li><li>1 tbsp dried parsley</li><li>1 tsp dried thyme</li><li>1 generous tsp chili flakes </li><li>salt</li><li>black pepper</li><li>12 dark olives (or 50g frozen green peas)</li></ul>* Note: Ok, you probably need no more than a 'shot' of red wine for cooking, but the rest is a nice cherry on the top... and matches perfectly the dish :) We cook in a wok, because stuff never burns and is easy to toss around. So, heat the oil in a wok, add sliced garlic and quick stir-fry it (be careful not to burn it, it will taste bitter). Add sliced mushrooms and sprinkle with salt (salt makes them loose water and saute in their own juices). Add the the tomato paste and wine (a nice splash, not the whole bottle !!!), Worcestershire sauce, herbs, chili flakes and black pepper. Let simmer for 10 - 15 minutes. Towards the end, add peas or olives (or both). Should look like this: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_IbyrjeHfP0s/RqWNgUHHgfI/AAAAAAAAAKo/x70wIevPCvs/s1600-h/mushroom_vine_sauce.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp3.blogger.com/_IbyrjeHfP0s/RqWNgUHHgfI/AAAAAAAAAKo/x70wIevPCvs/s320/mushroom_vine_sauce.jpg" alt="" id="BLOGGER_PHOTO_ID_5090630540106105330" border="0" /></a> When the sauce is ready, mix in the cooked pasta (we love the black sepia variety, but we mix in a bit of regular ones, so it is not a black dish all the way through). Toss well, so the pasta is fully coated with the sauce and let cook for a minute, so the flavors absorb. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_IbyrjeHfP0s/RqWN3kHHggI/AAAAAAAAAKw/ecqYN7NmVgU/s1600-h/mushroom_spagetti1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp0.blogger.com/_IbyrjeHfP0s/RqWN3kHHggI/AAAAAAAAAKw/ecqYN7NmVgU/s320/mushroom_spagetti1.jpg" alt="" id="BLOGGER_PHOTO_ID_5090630939538063874" border="0" /></a> I apologize for the quality of taken pictures (I usually take some nice ones, right?) Therefore, I am convinced that it was the WINE,... NOT ME :) This is my contribution to the <a href="http://www.spittoonextra.biz/waiter_theres_something_in_my_8.html">'Waiter, There´s Something In My ... SAUCE!</a> Food Event run by a wine and food lover <a href="http://www.spittoon.biz/sitedetails.html">Andrew</a> of <a href="http://www.spittoonextra.biz/">Spittoon Extra</a> (Hope I tickled your both passions with this one ;-)zlamushkahttp://www.blogger.com/profile/12359856305294505035noreply@blogger.com